Grilled Thai Chicken

4 Chicken Breasts marinated in:
1/4 c Canola Oil
1/2 c Soy Sauce
2 T Lime Juice
1/4 c Honey
1/4 c Sugar
1/2 t Red Pepper Flakes
1T Salt
2 t Minced Garlic

Mix marinade and stir well until sugar and honey dissolve. Place chicken breasts in Ziploc bag with marinade.  Marinade at least 3 hours (overnight is even better).  Grill till no longer pink inside.  Remember there is honey in the marinade so the glaze can cause the chicken to burn.  A trick to not burning is to sear the breasts on both sides then turn off the direct heat but leaving on the flames on opposite side burners at medium.  Keep the grill covered and bake for 15 minutes or until no longer pink.

Serve with rice or on top of a salad.  It's also great skewered on shish-ka-bobs.

Slow Cooker Orange Chicken

Slow Cooker Orange Chicken

1.5 lbs boneless chicken, cut in 2-inch chunks
1/2 c. flour
olive oil for browning the chicken
1 tsp salt
6 oz. (1/2 can) frozen OJ concentrate w/little or no pulp, thawed
3 Tbs. brown sugar
1 tsp balsamic vinegar
3 Tbs. ketchup

Use 4 qt slow cooker for best results. For a more authentic chinese chicken, dredge the chicken pieces w/the flour & shake off the excess. Throw away remaining flour. Brown chicken pieces on all side in a large skillet on the stove. Chicken does not need to be fully cooked - just sear it enough for the flour to stick & get a nice coating. Place chicken in your crockpot. You may skip this step and just place the chicken into your slow cooker, if you wish.

In a small bowl, combine the OJ, brown sugar, balsamic vinegar, salt & ketchup. Pour sauce mixture evenly over the chicken to gingerly coat. Cover & cook on low for 6 hrs or on high for 3-4 hrs. Serve over rice

Pulled Pork Sandwiches

2 lbs pork roast (shoulder or butt)
1 large onions
1/2 cup ginger ale
1/2 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)
barbecue sauce, for serving (optional)
frozen cubes of apple juice

1. Slice 1/2 onion and place in crock pot.
2. Put in the roast and cover with the other half onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
3. Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
4. Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
5. Cool meat quickly in the fridge or freezer then bag in freezer safe bags. Add one cube of frozen apple juice to each back to help with moisture when it is reheated.
Directions: Thaw completely then microwave until warm. Place on buns and enjoy!

Beef Shish Kabobs

I will add the recipe tonight when I get it from my mom, but they are super delicious!

~Snapp family

Tasty Pork Tenderlion

Ingredients:
2 lbs Pork Tenderloin
12 oz Chili Sauce
16 oz can Jellied Cranberry Sauce
2 Tbsp. Brown Sugar
Crock-Pot

Assembly:
1. Place Pork Tenderloin in freezer bag.
2. Mix together Chili Sauce, Cranberry Sauce, and Brown Sugar. Pour over Pork.
3. Freeze.

Label
1. Thaw pork overnight in fridge.
2. Place pork with sauce in crock pot for 4-5 hours on HIGH.
3. When serving pour sauce over tenderloin and rice if desired.

Chinese Chicken Salad

Dressing:
1/3 C. oil
1/3 C. white vinegar
1/3 C. sugar
1 Ramen chicken flavor packet (break noodles in packet before opening bag)

Mix all dressing ingredients together and set aside. In a medium bowl, combine:
2 chicken breasts, cooked and cubed
1 can mandarin oranges, drained
2 green onions, diced
1 bag cole slaw mix or diced cabbage & carrots

To Serve, IF NOT FROZEN: Add UNCOOKED, broken ramen noodles to dressing about 5-10 minutes before serving. Toss chicken mixture with dressing and then serve. Sprinkle with sesame seeds if desired.

To Serve, IF FROZEN: Thaw dressing and chicken mixture in separate bowls. Break ramen noodles in packet before opening. Add chicken flavoring to dressing mix and then add the uncooked ramen noodles to dressing. Mix bag of cole slaw with chicken mixture then toss with dressing and serve.

Chicken Pasta Salad

8 oz. Bow Tie or Pasta of your choice
8 oz. Can Pineapple Tidbits, Drained
1 Cup Red Grapes, halved; or apple chunks
1/2 Cup Chopped Celery
2 Green Onions, Chopped
2 Boneless Chicken Breasts, Seasoned and Cooked
- Mix and refrigerate all of above.

-Just before serving, mix together and combine with Pasta/Chicken Mixture:
8 oz. Kraft Coleslaw or Poppy Seed Dressing
1/4 Cup Mayonnaise or Plain Yogurt

Label: Thaw. Cook and cool 1/2 (8 oz.) of pasta. Combine chicken and pasta. Add grapes, celery and green onions. Mix 1/2 (8oz.) of Kraft dressing and 1/4 c. mayo. or yogurt. Combine with pasta/chicken mixture. Enjoy!